Directions

Meanwhile, in medium bowl, mix all-purpose flour with 1 teaspoon salt. With pastry blender or two knives used scissor-fashion, cut in shortening to resemble coarse crumbs. With fork, stir in 6 to 7 tablespoons cold water until dough is just moist enough to hold together.

Preheat oven to 375 degrees F. Spoon peach mixture into 13" by 9" glass baking dish. On lightly floured surface, with floured rolling pin, roll dough into a rectangle 1 inch larger all around than top of baking dish. Place dough rectangle on top of peaches; trim edge, leaving at least 1-inch overhang. Fold overhang under; make high fluted edge. Cut slits or design in crust to allow steam to escape while baking. Brush top of crust with water; sprinkle with 1 tablespoon sugar.

Bake pie 55 minutes or until filling begins to bubble and crust is golden, covering, if necessary, after 35 minutes to prevent overbrowning. Cool pie on wire rack 1 hour to serve warm. Or cool completely.